Chicken Larb

Recipe courtesy of Zap 2 Restaurant

(Serves 4)

Ingredients

• 500 gms chicken mince (use skinless thighs)
• 1 cup chicken stock
• 2 tbs lemon juice
• 2 tbs fish sauce
• 2 tbs roasted ground rice
• 1 tsp dried chilli
• 1/4 cup chopped lemongrass (use 3 inches from bottom part only)
• 1/4 cup sliced kaffir lime leaves
• 1/4 cup sliced red onion
• 1/4 cup chopped spring onion
• 1/4 cup hopped coriander
• 1 piece cabbage
• 1 cup sliced of cucumber
• 1 cup sliced of carrot

Seasoning:

• 2 tbs lemon juice
• 2 tbs fish sauce
• 2 tbs roasted ground rice
• 1 tsp dried chilli

To make roasted ground rice

Add glutinous rice to a clean dry pan, dry fry over medium heat until the colour turns to golden brown, constantly shaking the pan.
Remove from the heat and leave it cool.
Grind in a food professor until very fine.
Keep in a jar with lid on in a dry place and it can be kept for up to 2 weeks.

Method

Heat a frying pan and add chicken mince. Add chicken stock and stir until chicken mince is cooked but not too dry. Remove from the heat, add lemon juice, fish sauce, roasted ground rice, and dried chilli. Add chopped lemongrass, sliced kaffir lime leaves, sliced red onion, chopped spring onion, and chopped coriander. Toss until well combined.

To Serve

Transfer to a serving dish and garnish with coriander leaves and serve with cabbage, cucumbers, and carrots.